Chicken Kuruma

Ingredients

Chicken (skinless) - 1/2 kg(1 lb)
Green Chillies - 4
Cashewnut - 6
Cardamom - 2
Clove - 2
Sesame seeds - 2 spoon
Fennel seeds - 2 spoon
Cinnamon sticks - 2 (small)
Small onions - 8
Garlic - 6 pieces
Ginger - 1 piece
Coriander powder - 1 spoon
Turmeric powder - 1 spoon
Salt - 2 spoon
Shredded Coconut - 4 spoon
Big onion - 1
Tomato - 2
Oil - 3 spoon
Ghee - 1 spoon
Lemon juice - 3 spoon or 1/2 lemon
Cilantro leaves - few

Directions

1. Clean the chicken, cut into pieces and wash it with water and some buttermilk.


2. Add 2 spoon curd, mix the chicken and keep it aside.


3. Heat ghee in a pan and fry gren chillies(cut into 2 halves), sesame seeds, fennel seeds, cardamom, cloves and cashew.


4. Take the above mixture add, small onions, garlic and ginger and grind it.


5. Take the shredded coconut and grind it separately.


6. Cut the big onions diagonally into thin slices and saute in pan with oil, cinnamon sticks.


7. Then add tomato and saute for few minutesAdd the chicken, turmeric powder and mix.


8. Add the ground masala and coriander powder and mix.


9. If more spice is needed, you can add 1/2 spoon chilli powder.


10. Add 2 cups water and cook it for 10 minutes


11. Then add the ground coconut and boil for 5 minutes.


12. Once the chicken is cooked add cilantro leaves and lemon juice and switch off the stove.
    

Chicken kuruma is ready to serve.

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Pudalangai Kootu (Snake Gourd)

Ingredients

1. Snake Gourd - 1 ( small size)
2. Moong dal - 1/2 cup
3. Small Onion - 4
4. Green chillies - 2
5. Shredded coconut - 2 spoon
6. Sambar Powder - 1/2 spoon
7. Cumin seeds - 1/2 spoon
8. Urid Dal - 1/2 spoon
9. salt - 1 spoon
   

Directions

1. Clean the snake gourd and cut into small square pieces.
2. Boil the moong dal in water and when it is half cooked, drain the water, add the snake gourd pieces to it.
3. Cut onions into small pieces and it to the boiling mixture.
4. Fry 1/2 spoon cumin seeds, urid dal, 2 spoon shredded coconut, 2 green chillies and grind these in a mixer and add it to the boiling mixture.
5. When the dal and snake gourd are cooked enough, add sambar powder and salt and bring it to a boil.
6. Heat oil in a pan and sputter some mustard seeds, cumin seeds, urid dal and add this to the mixture, bring to a simmer for few minutes.
7. Switch off the stove and the kootu is ready to serve.
   

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Chow Chow Kootu (Bangalore kathirikkai or Chayote Squash)

Ingredients

1. Chow Chow (Chayote Squash) - 1
2. Moong dal or chana dal - 1/2 cup
3. Green chillies - 2
4. Shredded Coconut - 2 spoon
5. Cumin seeds - 1/2 spoon
6. salt - 1/2 spoon
7. turmeric powder - 1/2 spoon

Directions

1. Cut chow chow into small square shape pieces
2. Boil the dal( moong dal or chana dal) in water and when it is half cooked, drain the water, add the chow chow pieces and turmeric powder and salt to it and let it boil.
3. Grind the chillies, shredded coconut and cumin seeds into a paste and add it to the boiling mixture.
4. Once it is cooked, allow to simmer for few minutes.
5. Heat oil in a pan and sputter some mustard seeds, cumin seeds, curry leaves and add it to the cooked mixture.
6. Chow Chow kootu is ready to serve.
   
   

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Brinjal Kootu

Ingredients

1. Brinjal - 1/4 Kg (1/2 lbs)
2. Toor dal - 1/4 cup
3. Small Onion - 4
4. Sambar Powder - 1/2 spoon
5. Cumin seeds - 1/2 spoon
6. Urid Dal - 1/2 spoon
7. Curry leaves fewSalt - 1 spoon
8. turmeric powder - 1/2 spoon

Directions

1. Wash the Toor dal and cook it in a vessel.
2. When the dal is half cooked, cut the brinjal into small pieces and add it along with onions and turmeric powder.
3. Once it is cooked add the sambar powder and salt and bring it to a boil.
4. Heat oil in a small pan and sputter some mustard seeds, cumin seeds, urid dal and curry leaves.
5. Add this to the cooked mixture and switch off the stove.

Brinjal kootu is ready to serve.

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Chana Masala

Ingredients:

1. 1 15 oz can of chickpeas (Garbanzo beans)


2. 3 tablespoons oil Pinch of asafetida (Hing)


3. 1 teaspoon cumin seeds


4. 1 tablespoon gram flour (Besan)


5. 1 large tomato


6. 1 teaspoon ginger paste


7. 1 teaspoon chopped green chilies


8. 2 teaspoons coriander powder


9. 1/2 teaspoon turmeric


10. 1/2 teaspoon red chilly powder


11. 1 teaspoon salt


12. 1/4 teaspoon garam masala


13. 1 teaspoon chopped cilantro (Green coriander)


14. Thinly sliced tomatoes to garnish

Directions:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.


2. Blend the tomatoes, green chilies and ginger to make a puree.


3. In a heavy saucepan, heat the oil. Add the hing and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute.


4. Add the tomato puree, coriander powder, turmeric, red chilly powder and cook for about 4 minutes on medium heat.


5. The mixture will start leaving the oil and will reduce to about half in quantity.


6. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.


7. Press the chickpeas with a spatula so they soften.


8. Add the garam masala and cilantro and mix. Let it cook for another minute.

Garnish with thin tomato slices and serve hot !

Medu Vada

Ingredients

1 Cup White urad dal
1 tsp Crushed black peppercorn
¼ cup Asafoetida
1 tsp Cumin seeds
Curry leaves 8-10 leaves
Oil for deep frying
salt

Directions

1. Wash and soak urad dal for 6 hours.
2. Grind into a fine paste.
3. Add salt, asafoetida, curry leaves, cumin seeds and crushed peppercorns to the batter and mix well.
4. Heat oil in a Kadhai.
5. Wet your palms and take batter into the palms. Shape into a ball and make a hole with the thumb in the center like a doughnut. This is now called a vada.
6. Deep fry the vadas in medium hot oil until golden brown and crisp.
Serve hot with Sambhar and Coconut chutney.

Carrot Halwa

Ingredients

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Directions

1. Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
2. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
3. Add the milk. Cook on a low flame for 1 hour stirring occasionally.
4. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
5. Add ghee and simmer for 2-3 minutes.
6. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Lamb Curry

Ingredients

2 small onion (chopped)

1 tbsp coconut powder

2 tbsp coriander pdr

1 tsp cumin seeds

1 tbsp cumin pdr

1 tbsp ginger garlic paste

2 number gr chillies

1 lb lamb (500 grams)

1 tbsp oil

1/2 tsp pepper pdr

1 tsp red chilli pdr

to taste salt

1 pinch turmeric

3 piece cardamom,clove,cinnamon and whole garam masala

Directions

1. Add oil to hot pan, add whole spices, cumin and chopped onion cook till they are slightly brown at the edges
2. Add salt ,turmeric ,ginger garlic paste.
3. When these are well roasted add cleaned lamb peices and cook
4. Add chilli pdr, coriandr powder , cumin pdr mix add water cover and cook for 20-30 min till lamb is 90%cooked You can also cook lamb in pressure cooker
5. Add gr chillies coconut pdr and pepper pdr and cook for another 10 min till the sauce is thickened

Serve hot with rice , roti or naan !!!

Chicken Chettinad

Ingredients
1-1/2 Onion
1000 grams Chicken
1/2 cup Chilli Powder
1/4 cup Coriander Powder
2 tsp Cumin seeds
2 tsp Fennel (Jeera)
20 clove Garlic
1 big Ginger
5 tsp Oil
to taste salt
1 cup Tomato

Directions

1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Saute well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.

Serve hot. Try it and let me know your feedback.